Lamb Tagine

by Peter Sidwell
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Ingredients:

  • 2 tbsp of coriander seeds
  • 2 tbsp of cumin seeds
  • 1 tbsp of salt
  • 2/3 tbsp of olive oil
  • 1.5kg diced shoulder of lamb
  • 1 large preserved lemon or 2 small ones
  • 2 peeled and chopped white onions
  • 1 handful of sultanas
  • 1 handful of chopped dried apricots
  • 1 handful of fresh coriander chopped
  • 100g of pitted black olives
  • 1 handful of fresh chopped mint

Instructions:

  1. Place the spices into a dry frying pan on a medium heat to toast, when they start to crackle turn the heat off and place them into a pestle and mortar and grind (if you haven’t got a pestle and mortar use a rolling pin to crush them). Add in a little salt while you’re grinding to help as an abrasive.
  2. Put the lamb into a large bowl. Add the spices and the olive oil and mix together. Chop the preserved lemon and add to the lamb.
  3. Place the onions on the bottom of an oven proof dish, or a tagine if you have one. Place the dried fruit, chopped coriander and olives in with the lamb and mix again. Transfer the contents of the bowl into the oven proof dish (or tagine).
  4. Cover and cook for 3-4 hours on a low heat (approx [email protected]). If it starts to dry a little you could add some water.
  5. When the lamb is cooked and beautifully tender, finish with the chopped fresh mint and serve.


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